Assessing the antioxidant potential and antibacterial properties of pomegranate peel extracts from Wonderful and Valenciana varieties.

Abstract

Recent studies have found a high content of polyphenolic compounds in the fruit produced by pomegranate trees (peel, arils, seeds, and capillary membranes). Most polyphenols are generally accepted to be potent antioxidants with anti-inflammatory properties. Pomegranate peel is considered a waste product of the human diet. This value is equivalent to 50% of the weight of the fruit, which is why we propose a comparative analysis of both its antioxidant and microbicidal activity in two of the most cultivated varieties in Mexico, Wonderful (sour) and Valenciana (sweet), to provide added value to products of the region by obtaining products of high biological value via a process of easy industrial scaling.